Goodfood × Bicycle Thief: Pistachio-Rosemary Crusted Scallops with Beurre Blanc
over Lemon-Parmesan Pearl Couscous & Green Beans
Cooking time
30 minutes
Servings
2/4
Calories
1100 /serving
Put an award-winning Northern Italian ristorante on the Halifax harbourfront, and the result is some seriously show-stopping “Nuova” Scotia cooking. We’re collaborating with the Bicycle Thief chefs, who take inspiration from the old world and the ocean, for top-tier recipes you can recreate at home. Plump pillowy scallops are in for a sophisticated treatment, topped with pan-toasted pistachios, rosemary and honey, along with a velvety finish from an herby beurre blanc. Demi-glace brings depth to a base of pearl couscous, Parmesan and lemon, while buttered green beans stand by between bites.
We will send you:
- 340g Scallops
- 400g Green beans
- 1 Shallot (or onion)
- 1 Lemon
- 14g Herb medley (thyme, rosemary, parsley)
- 25g Chopped pistachios
- 165g Multicoloured pearl couscous
- 12g Chicken demi-glace
- 14g Honey
- 60ml Heavy cream
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk, Pistachios, Scallops, Wheat
You will need:
Small pot
Medium pot
Large pot
Large pan
Strainer
Whisk
Oil
5 or 10 tbsp Butter
Salt & pepper (S&P)
Total Fat
60 g
Saturated Fat
30 g
Sodium
1390 mg
Total Carb
101 g
Sugars
17 g
Protein
44 g
Fibre
12 g
Preparation
Boil the couscous
In a medium pot, bring 4 cups salted water (double for 4 portions) and the demi-glace to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Return to the pot and add 1 tbsp butter (double for 4 portions) to prevent clumping; season with S&P.
Mise en place
Meanwhile, bring a large pot of salted water to a boil. Juice the lemon. Pick the rosemary and parsley leaves off the stems; roughly chop the leaves, keeping them separate. Halve, peel and mince the shallot. Remove the stem ends of the green beans. Finely chop the pistachios.
Blanch the green beans
Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the beurre blanc
In a small pot, heat a drizzle of oil on medium. Add the shallot and sauté, 1 to 2 min., until translucent. Add the thyme sprigs, cream and ½ the honey; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until reduced by about ⅓. Whisk in ½ the lemon juice and 3 tbsp butter (1 tsp at a time, double for 4 portions); season with salt. Remove the thyme sprigs.
Prepare & cook the scallops
In a small bowl, crack 1 egg (double for 4 portions) and gently remove the yolk. Rinse the scallops under cold water and pat dry with paper towel; season with S&P. If necessary, remove the muscle on the edge. In a second small bowl, combine the pistachios and rosemary. Working one at a time, coat one side of the scallops in the egg white, then in the pistachio mixture. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the scallops*, pistachio-sides down, and cook, 1 min., until partially cooked. Flip and cook, 2 to 3 min., until cooked as desired. Transfer to a bowl and drizzle with the remaining honey. Reserve the pan.
Finish & serve
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the green beans and salt. Sauté, 2 to 3 min., until heated through. To the pot of couscous, add the cheese, parsley and remaining lemon juice. Divide the couscous, green beans and scallops between your plates. Spoon the beurre blanc over the scallops. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
